WO1991018513A1 - Rehydratable yeast composition - Google Patents
Rehydratable yeast composition Download PDFInfo
- Publication number
- WO1991018513A1 WO1991018513A1 PCT/AU1991/000234 AU9100234W WO9118513A1 WO 1991018513 A1 WO1991018513 A1 WO 1991018513A1 AU 9100234 W AU9100234 W AU 9100234W WO 9118513 A1 WO9118513 A1 WO 9118513A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition
- stearic
- compound
- yeast
- sorbitan monostearate
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 62
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 49
- 150000001875 compounds Chemical class 0.000 claims abstract description 41
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims abstract description 28
- 239000001587 sorbitan monostearate Substances 0.000 claims abstract description 28
- 235000011076 sorbitan monostearate Nutrition 0.000 claims abstract description 28
- 229940035048 sorbitan monostearate Drugs 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 8
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 235000021355 Stearic acid Nutrition 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 125000005313 fatty acid group Chemical group 0.000 claims description 4
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 4
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 239000008117 stearic acid Substances 0.000 claims description 4
- 150000001449 anionic compounds Chemical class 0.000 claims description 3
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000010350 erythorbic acid Nutrition 0.000 claims description 2
- 150000008040 ionic compounds Chemical class 0.000 claims description 2
- 239000001589 sorbitan tristearate Substances 0.000 claims description 2
- 235000011078 sorbitan tristearate Nutrition 0.000 claims description 2
- 229960004129 sorbitan tristearate Drugs 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims 3
- 238000001035 drying Methods 0.000 abstract description 6
- 239000002002 slurry Substances 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- -1 ethoxyl chain Chemical group 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 2
- 239000008347 soybean phospholipid Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000271915 Hydrophis Species 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000005829 chemical entities Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
Definitions
- This invention relates to a composition for the rehydration of yeast, an active dry yeast and to a process for rehydrating yeast.
- Yeast is widely used in the food industry, most particularly in the making of bread. Yeast is supplied in both dry and paste forms, the dry form being preferred because of its longer shelf life. However, the yeast must be moist when used, and the dry form must therefore be rehydrated prior to use. As yeast is inherently hydrophobic, a rehydrator is generally necessary, this being a chemical compound added to yeast during the drying process, usually at the stage where a yeast slurry is finally converted to the dry form. The presence of the rehydrator makes rehydration possible.
- the rehydrators in universal use are sorbitan monostearate and glycerol monostearate, the former being more popular.
- the rehydrator In most countries the rehydrator is used alone, but - 2 - recently there has been marketed an "improved" rehydrator, this comprising sorbitan monostearate with a minor proportion of soya lecithin. It has now been found that sorbitan monostearate can in association with certain ingredients provide a highly efficacious rehydrator.
- a yeast rehydrating composition comprising a blend of sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5 the sorbitan monostearate and the stearic compound being present in the composition in a weight ratio of between 19:1 and 1:1.
- the invention also provides a dried yeast composition
- a dried yeast composition comprising from 0.5 to 2.0% by weight of the dried yeast of a composition which comprises sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5, the sorbitan monostearate and the stearic compound being present in the weight ratio of from 19:1 to 1:1.
- a process for the rehydration of dried yeast comprising the step of combining with water a dried yeast which comprises from 0.5% to 2.0% by weight of the dried yeast of a composition which comprises a blend of sodium monostearate and at least one stearic compound having a maximum HLB value of 12.5, the sorbitan monostearate and the stearic compound being present in the composition in the ratio of from 19:1 to 1:1.
- stearic compound is meant a chemical compound which comprises at least one saturated C . noir fatty acid chain, or stearoyl group, of the type possessed by stearic acid.
- this compound must also have a maximum HLB of 12.5 (and - 3 - preferably between 5 and 12.5) means that the compound must also comprise some chemical entity, o group, which is water-soluble or -solvatable.
- Compounds of this nature may be ionic or non-ionic, but it has been found that the most effective stearic compounds are anionic.
- Suitable stearic compounds include anionic compounds such as sodium stearoyl lactylate and non-ionic compounds such as sorbitan tristearate ethoxylate which may contain any suitable length ethoxyl chain, compounds having an average ethoxyl chain length of twenty ethyleneoxy units being preferred.
- the stearic compounds preferred for use in the compositions of the invention are anionic compounds and in particular sodium stearoyl lactylate.
- Sodium stearoyl lactylate is known as a dough conditioner and emulsifier (see for example "Bakers Digest", 42. (6) 38-42 (1968)) and has been suggested for use as a component in an emulsifier for active dried yeast (see “Research Disclosure", December 1983, 23606).
- the known art does not teach or suggest the advantageous properties of a combination of compounds such as sodium stearoyl lactylate and sorbitan monostearate as a yeast rehydrator .
- HLB value is used in this specification in its usual meaning of an expression of the Hydrophi le-Lipophi le balance of an emulsifier and is well known in the art of surface active agents.
- the sorbitan monostearate and the stearic compound must be present in the yeast rehydrating composition such that the weight ratio of monostearate to stearic compound lies between 19:1 _ 4 _ and 1:1. It is preferable that the stearic compound be present in smaller quantity than the sorbitan monostearate, and the preferred weight ratios of sorbitan monostearate to stearic compound are from 15:1 to 5:1 and more preferably between 9:1 and 5:1. It is permissible to blend more than one stearic compound with sorbitan monostearate to produce a yeast rehydrating composition according to the invention.
- additives are antioxidants such as ascorbic acid and erythorbates used at a rate of from 5-15% by weight of the total composition.
- the compositions of the invention may be prepared by simply blending together the components using standard equipment. Some stearic compounds lend themselves more readily to processing than others. For example, solids which can be obtained as a powder such as sodium stearoyl lactylate are more easily blended with the sorbitan monostearate.
- the composition is dissolved in water, typically as a 10-15% (wt) solution in which form it may be added to a yeast slurry prior to the drying of the yeast.
- water typically as a 10-15% (wt) solution in which form it may be added to a yeast slurry prior to the drying of the yeast.
- the rehydrating compositions of this invention give rise to a number of other advantages. For example, it has been found that in the drying process when dried yeast is formed from a slurry, the yeast to which such a composition has been added may dry more quickly and/or at lower temperatures than one to which sorbitan monostearate alone has been added. This makes the process more economic and gives a product which when rehydrated is more active than a yeast made using sorbitan monostearate alone. In addition, the storage stability of dried yeast using a rehydrating composition according to the invention is superior to that of the known dried yeasts .
- Composition No. 1 is thus the yeast rehydrating composition in widespread use throughout the world, Composition No. 2 corresponds to the most recent European commercial composition and Composition No. 3 is Composition No. 1 with added a ⁇ tioxidant.
- Three examples of yeast rehydrating compositions of the invention were prepared using the following materials and quantities (expressed as parts by weight) :
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Abstract
A yeast rehydrating composition comprising a blend of sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5 and wherein the sorbitan monostearate and stearic compound are present in the composition in a weight ratio of between 19:1 and 1:1. The composition is dissolved in water and added to a yeast slurry before drying of the yeast. The dried yeast composition rehydrates rapidly and homogeneously by adding water.
Description
Rehydratable Yeast Composition
This invention relates to a composition for the rehydration of yeast, an active dry yeast and to a process for rehydrating yeast. Yeast is widely used in the food industry, most particularly in the making of bread. Yeast is supplied in both dry and paste forms, the dry form being preferred because of its longer shelf life. However, the yeast must be moist when used, and the dry form must therefore be rehydrated prior to use. As yeast is inherently hydrophobic, a rehydrator is generally necessary, this being a chemical compound added to yeast during the drying process, usually at the stage where a yeast slurry is finally converted to the dry form. The presence of the rehydrator makes rehydration possible. The rehydrators in universal use are sorbitan monostearate and glycerol monostearate, the former being more popular. In most countries the rehydrator is used alone, but
- 2 - recently there has been marketed an "improved" rehydrator, this comprising sorbitan monostearate with a minor proportion of soya lecithin. It has now been found that sorbitan monostearate can in association with certain ingredients provide a highly efficacious rehydrator. There is therefore provided, according to the present invention, a yeast rehydrating composition, comprising a blend of sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5 the sorbitan monostearate and the stearic compound being present in the composition in a weight ratio of between 19:1 and 1:1.
In a further embodiment the invention also provides a dried yeast composition comprising from 0.5 to 2.0% by weight of the dried yeast of a composition which comprises sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5, the sorbitan monostearate and the stearic compound being present in the weight ratio of from 19:1 to 1:1.
There is also provided a process for the rehydration of dried yeast comprising the step of combining with water a dried yeast which comprises from 0.5% to 2.0% by weight of the dried yeast of a composition which comprises a blend of sodium monostearate and at least one stearic compound having a maximum HLB value of 12.5, the sorbitan monostearate and the stearic compound being present in the composition in the ratio of from 19:1 to 1:1. By "stearic compound" is meant a chemical compound which comprises at least one saturated C . „ fatty acid chain, or stearoyl group, of the type possessed by stearic acid. The fact that this compound must also have a maximum HLB of 12.5 (and
- 3 - preferably between 5 and 12.5) means that the compound must also comprise some chemical entity, o group, which is water-soluble or -solvatable. Compounds of this nature may be ionic or non-ionic, but it has been found that the most effective stearic compounds are anionic.
Typical examples of suitable stearic compounds include anionic compounds such as sodium stearoyl lactylate and non-ionic compounds such as sorbitan tristearate ethoxylate which may contain any suitable length ethoxyl chain, compounds having an average ethoxyl chain length of twenty ethyleneoxy units being preferred.
The stearic compounds preferred for use in the compositions of the invention are anionic compounds and in particular sodium stearoyl lactylate.
Sodium stearoyl lactylate is known as a dough conditioner and emulsifier (see for example "Bakers Digest", 42. (6) 38-42 (1968)) and has been suggested for use as a component in an emulsifier for active dried yeast (see "Research Disclosure", December 1983, 23606). However, the known art does not teach or suggest the advantageous properties of a combination of compounds such as sodium stearoyl lactylate and sorbitan monostearate as a yeast rehydrator .
The term HLB value is used in this specification in its usual meaning of an expression of the Hydrophi le-Lipophi le balance of an emulsifier and is well known in the art of surface active agents.
The sorbitan monostearate and the stearic compound must be present in the yeast rehydrating composition such that the weight ratio of monostearate to stearic compound lies between 19:1
_ 4 _ and 1:1. It is preferable that the stearic compound be present in smaller quantity than the sorbitan monostearate, and the preferred weight ratios of sorbitan monostearate to stearic compound are from 15:1 to 5:1 and more preferably between 9:1 and 5:1. It is permissible to blend more than one stearic compound with sorbitan monostearate to produce a yeast rehydrating composition according to the invention. It is also permissible to include other additives, provided that these do not make up more than 15% by weight of the total composition. Preferred additives are antioxidants such as ascorbic acid and erythorbates used at a rate of from 5-15% by weight of the total composition. The compositions of the invention may be prepared by simply blending together the components using standard equipment. Some stearic compounds lend themselves more readily to processing than others. For example, solids which can be obtained as a powder such as sodium stearoyl lactylate are more easily blended with the sorbitan monostearate.
In use, the composition is dissolved in water, typically as a 10-15% (wt) solution in which form it may be added to a yeast slurry prior to the drying of the yeast. When rehydration is required-, it has been found that dried yeast treated with a composition according to this invention rehydrates quickly and homogeneously.
The rehydrating compositions of this invention give rise to a number of other advantages. For example, it has been found that in the drying process when dried yeast is formed from a slurry, the yeast to which such a composition has been added may dry more quickly and/or at lower temperatures than one to which sorbitan monostearate alone has been added. This makes the process more economic
and gives a product which when rehydrated is more active than a yeast made using sorbitan monostearate alone. In addition, the storage stability of dried yeast using a rehydrating composition according to the invention is superior to that of the known dried yeasts .
The invention is further described with reference to the following Examples.
Exa p les
Preparation of a composition according to the invention and comparison with known rehydrating composi tions .
Three yeast rehydrating compositions were prepared as Comparative Examples using the following materials and quantities (expressed as parts by weight ) :
Comp- Comp- Comp¬ arative arative arative Example Example Example Compos ition Cl C2 C3
Sorbitan monostearate 100 80 90
Soya lecithin - 10 -
Sodium stearoyl lactylate -
Sodium erythorbate - 10 10
Composition No. 1 is thus the yeast rehydrating composition in widespread use throughout the world, Composition No. 2 corresponds to the most recent European commercial composition and Composition No. 3 is Composition No. 1 with added aπtioxidant.
Three examples of yeast rehydrating compositions of the invention were prepared using the following materials and quantities (expressed as parts by weight) :
Composition Example No.
El E2 E3
Sorbitan monostearate 80 80 90
Sodium stearoyl lactylate 10 10 10
Sodium erythorbate 10 - - Asorbic acid - 10 -
Each of the above compositions were added to different samples of a batch of yeast to be dried at the stage of conversion of a slurry to the dry form. The Comparative Example Cl was taken as the standard and the others were compared with it in respect of drying time during production and yeast activity. The results were as follows:
Comparison with Comparative Example Cl Example Drying Initial Yeast Activity No. Time Yeast after Storage
The advantages of the rehydrating composition of the present invention can clearly be seen.
Claims
1. A yeast rehydrating composition comprising a blend of sorbitan monostearate and at least one stearic compound comprising one or more saturated C.g fatty acid chains of the type possessed by stearic acid which stearic compound has a maximum HLB value of 12.5 and wherein the sorbitan monostearate and stearic compound are present in the composition in a weight ratio of between 19:1 and 1:1.
2. A dried yeast composition comprising from 0.5 to 2.0% by weight of the dried yeast of a composition which comprises sorbitan monostearate and at least one stearic compound comprising one or more saturated C,g fatty acid chains of the type possessed by stearic acid which stearic compound has a maximum HLB value of 12.5 and wherein the sorbitan monostearate and stearic compound are present in the composition in a weight ratio of between 9:1 and 1:1.
3. A composition according to claim 1 or claim 2 wherein the stearic compound is an anionic compound .
4. A composition according to claim 1 or claim 2 wherein the stearic compound is a non-ionic compound. 5. A composition according to any one of claims 1 to 4 inclusive wherein the stearic compound has a HLB value in the range of from 5 to 12.
5.
6. A composition according to any one of claims 1 to 3 inclusive wherein the stearic compound is sodium stearoyl lactylate.
7. A composition according to any one of claiimi s 1, 2 or 4 wherein the stearic compound is a sorbitan tristearate ethoxylate.
8. A composition according to any one of claims 1 to 7 inclusive wherein the sorbitan monostearate and the stearic compound are present in a weight ratio of between 15:1 and 5:1.
9. A composition according to any one of Claims 1 to 8 inclusive comprising, in addition to the sorbitan monostearate and stearic compound components, an antioxidant.
10. A composition according to Claim 9 wherein the antioxidant is selected from asorbic acid and erythorbates .
11. A composition according to Claim 8 wherein the antioxidant is present in an amount of from 5-15% by weight of the total composition.
12. A process for the rehydration of dried yeast comprising the step of combining with water a dried yeast composition comprising from 0.5 to 2.0% of weight of the dried yeast of a composition which comprises sorbitan monostearate and at least one stearic compound comprising one or more saturated C.g fatty acid chains of the type possessed by stearic acid which stearic compound has a maximum HLB value of 12.5 and wherein the sorbitan monostearate and stearic compound are present in the composition in a weight ratio of between 9:1 and 1:1.
13. A yeast rehydrating composition according to Claim 1 substantially as herein described with reference to the Examples.
14. A dried yeast composition according to Claim 2 substantially as herein described with reference to the Examples.
15. A process for the rehydration of dried yeast according to Claim 12 substantially as herein described with reference to the examples.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPK038190 | 1990-05-30 | ||
| AUPK0381 | 1990-05-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1991018513A1 true WO1991018513A1 (en) | 1991-12-12 |
Family
ID=3774718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/AU1991/000234 WO1991018513A1 (en) | 1990-05-30 | 1991-05-30 | Rehydratable yeast composition |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP0535015A1 (en) |
| WO (1) | WO1991018513A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0616030A1 (en) * | 1993-01-27 | 1994-09-21 | Gist-Brocades N.V. | Instant dry yeast |
| FR2825715A1 (en) * | 2001-06-08 | 2002-12-13 | Lallemand Sa | Preparing dried yeast for alcoholic fermentation, useful for making wine, by rehydration in medium containing at least one yeast nutrient that is deficient in the must |
| WO2003048342A2 (en) * | 2001-12-05 | 2003-06-12 | Dsm Ip Assets B.V. | Liquid yeast compositions |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3806605A (en) * | 1971-04-28 | 1974-04-23 | B Patterson | Low fat whip topping |
| US4073963A (en) * | 1976-12-27 | 1978-02-14 | Cpc International Inc. | Stable, homogeneous buttered table syrups |
| US4273790A (en) * | 1979-11-19 | 1981-06-16 | Standard Brands Incorporated | Low-fat liquid spread and process |
| EP0167643A1 (en) * | 1983-06-08 | 1986-01-15 | Schill & Seilacher GmbH & Co. | Process for the preparation of stable active dried yeast |
| EP0203843A2 (en) * | 1985-05-21 | 1986-12-03 | NABISCO BRANDS, Inc. | Reduced calorie crackers |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2830906A (en) * | 1955-08-03 | 1958-04-15 | Swift & Co | Yeast plasticizer |
| US2894842A (en) * | 1957-05-10 | 1959-07-14 | Jr Jack H Mitchell | Thermostable active dry yeast compositions |
| GB1064212A (en) * | 1964-05-29 | 1967-04-05 | Toyo Jozo Kk | A process for preparing an active, dry powdery yeast |
| GB1459407A (en) * | 1973-07-23 | 1976-12-22 | Distillers Co Yeast Ltd | Active dried yeast |
| AU580301B2 (en) * | 1984-05-11 | 1989-01-12 | Nabisco Brands Incorporated | Rehydratable instant active dried yeast |
-
1991
- 1991-05-30 WO PCT/AU1991/000234 patent/WO1991018513A1/en not_active Application Discontinuation
- 1991-05-30 EP EP91910353A patent/EP0535015A1/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3806605A (en) * | 1971-04-28 | 1974-04-23 | B Patterson | Low fat whip topping |
| US4073963A (en) * | 1976-12-27 | 1978-02-14 | Cpc International Inc. | Stable, homogeneous buttered table syrups |
| US4273790A (en) * | 1979-11-19 | 1981-06-16 | Standard Brands Incorporated | Low-fat liquid spread and process |
| EP0167643A1 (en) * | 1983-06-08 | 1986-01-15 | Schill & Seilacher GmbH & Co. | Process for the preparation of stable active dried yeast |
| EP0203843A2 (en) * | 1985-05-21 | 1986-12-03 | NABISCO BRANDS, Inc. | Reduced calorie crackers |
Non-Patent Citations (1)
| Title |
|---|
| See also references of EP0535015A4 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0616030A1 (en) * | 1993-01-27 | 1994-09-21 | Gist-Brocades N.V. | Instant dry yeast |
| FR2825715A1 (en) * | 2001-06-08 | 2002-12-13 | Lallemand Sa | Preparing dried yeast for alcoholic fermentation, useful for making wine, by rehydration in medium containing at least one yeast nutrient that is deficient in the must |
| WO2002101024A1 (en) * | 2001-06-08 | 2002-12-19 | Lallemand S.A. | Method for active dry yeast rehydration, and rehydration medium |
| WO2003048342A2 (en) * | 2001-12-05 | 2003-06-12 | Dsm Ip Assets B.V. | Liquid yeast compositions |
| WO2003048342A3 (en) * | 2001-12-05 | 2004-06-10 | Dsm Ip Assets Bv | Liquid yeast compositions |
| US8313785B2 (en) | 2001-12-05 | 2012-11-20 | Lesaffre Et Compagnie | Liquid yeast compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0535015A4 (en) | 1994-04-27 |
| EP0535015A1 (en) | 1993-04-07 |
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